Penne with tuna and green peas
2 servings
40 minutes
Penne with tuna and green peas is a harmony of freshness and richness inspired by Italian cuisine. Originating from the Mediterranean, this recipe embodies the traditions of simple yet exquisite dishes. Tender tuna fillet adds a rich seafood flavor, while sweet green peas provide lightness. Sautéed onions and garlic combined with olive and butter create a velvety sauce base enhanced by notes of mustard and lemon juice. Basil and thyme add freshness, while parmesan finishes the flavor composition with a subtle salty sharpness. This dish is perfect for both everyday dinners and special occasions where one wants to enjoy simple yet vibrant Italian flavors.
1
Boil the green peas in slightly salted water until soft. Ideally, they should already be soft, but lately, I've been getting ripe and tough ones.
- Frozen green peas: 100 g
- Sea salt: to taste
2
While the peas are boiling, put water to boil for the pasta and salt it. Keep in mind that there should be 5 times more water than pasta so it can float freely.
- Penne Rigate: 100 g
- Sea salt: to taste
3
Now let's deal with the sauce. Heat 2 tablespoons of olive oil in a pan and add butter to it. Now, in the mixture of oils, sauté finely chopped onion until soft. You can use small onions and add a pinch of sugar, just a tiny bit on the tip of a knife.
- Extra virgin olive oil: 2 tablespoons
- Butter: 25 g
- Shallots: 2 pieces
4
Add finely chopped garlic to the onion. Make sure the garlic doesn't start to burn, otherwise the taste will be quite specific and even unpleasant.
- Garlic: 2 cloves
5
Drain the oil from the tuna and crush the fillet into small pieces. I do not recommend buying chopped tuna.
- Canned tuna in oil: 1 jar
6
Place tuna in a pan, add cooked green peas. Season with salt, pepper, mustard, and lemon juice. Add chopped basil and thyme.
- Canned tuna in oil: 1 jar
- Frozen green peas: 100 g
- Sea salt: to taste
- Ground black pepper: to taste
- Dijon mustard: 1 teaspoon
- Lemon juice: 0.5 teaspoon
- Green basil: to taste
- Fresh thyme: to taste
7
Drain the cooked pasta, place it in a pan, warm it up a bit, and serve it seasoned with freshly ground black pepper and parmesan.
- Penne Rigate: 100 g
- Ground black pepper: to taste
- Grated Parmesan cheese: to taste